Root vegetables are rich in nutrients, low in fat and
calories, inexpensive and usually available throughout the year.
Beyond that, they have wildly varying characteristics. Radishes
are pungent, carrots sweet, beets earthy. Others, like parsnips,
turnips, and rutabagas, have more subtle flavors. Root vegetables
will last awhile in your pantry, and even longer in your
refrigerator.

Substitutes: tubers

beet = beetroots Equivalents: 3 - 5 medium
beets = 1 lb. = 2 cups diced Notes: Beets
have a distinctive earthy flavor that's enhanced by roasting, but
they can also be steamed, microwaved, or boiled. A beet will be more
flavorful and colorful if you leave the peel and some of the stem on while
it's cooking. After it's cooled down, the peel comes off fairly
easily. Varieties include the familiar red beets, golden beets, which turn
a golden orange when cooked and are slightly sweeter than red beets, white
beets, and chioggia (pronounced KYAHD-dja) =candy-stripe
beets = candy cane beets which have alternating white and red rings inside.
Baby beets are sweeter and faster-cooking than larger beets.
Select beets that are heavy for their size. Canned
beets are a good substitute for fresh. Substitutes:carrots OR (in salads) slicing tomatoes

black radish Notes: These
large, pungent radishes are better known in Eastern Europe than in the
United States. With their black peels and white interiors,
they can be fashioned into attractive garnishes, or you can peel and
cook them like turnips. You can also serve them raw, though it helps
to tame them down first by salting and rinsing them.
Substitutes: rutabaga (much milder
flavor) OR turnip (much milder flavor)

burdock = gobo root = great burdock = beggar's
button Notes: Burdock is becoming
increasingly popular in the United States, but it's already an important vegetable
in Asia. It lends an interesting, earthy flavor to soups,
stews, or stir-fried dishes. Select small, firm roots. Substitutes:
salsify OR asparagus OR artichoke hearts

carrotNotes:
Raw or cooked, carrots add sweetness and color to stews, soups,
stir-fries, slaws, cakes, and crudité platters, plus they're a great
source of Vitamin A. Try to buy them with the greens still attached,
they're usually fresher and sweeter that way. Equivalents:
1 large carrot = 1 cup grated Substitutes: parsnip
(don't serve raw) OR jicama OR daikon (especially if served raw) OR celery (good raw
or cooked) OR celeriac (consider blanching first if using in a raw salad) OR
turnip (if cooked) OR kohlrabi (great cooked or raw) OR broccoli OR rutabagas
(if cooked) OR cauliflower OR salsify (dip in acidulated water after peeling to
prevent them from turning black)

celeriac = celery root = celery knob =
turnip-rooted celery = knob celery = Germany celery = soup celery = turnip
celery = céleri-rave Pronunciation: suh-LAIR-ee-yak
Notes: This underrated vegetable is a relative
of celery that's been developed for its root, which has a pleasant celery
flavor. It's popular in France and Northern Europe, where it's usually peeled and cooked in
stews or grated and served raw. Many large supermarkets carry
celeriac; select smallish roots that are heavy for their size. Substitutes: turnips OR celery ribs (weaker flavor)
OR parsley root OR (in salads of grated vegetables) carrots + dash celery
seeds

coriander root = cilantro root Notes: Thai
recipes sometimes call for these roots, but they're hard to find in
markets. The best source is to pull out a cilantro plant in your garden,
or you can use cilantro stems instead. Substitutes: cilantro stems (use
two stems for each root)

daikon= white radish = Japanese radish =
Chinese radish = icicle radish = lo bak = loh baak = loh buk = mooli = Oriental
radish = lo pak Pronuncation: DIE-kon
Notes: Daikon is larger and milder than its
relative, the red radish. The Japanese like to grate it and serve it with sushi or
sashimi, but you can also pickle it, stir-fry it, or slice it into salads.
Japanese daikons tend to be longer and skinnier
than their Chinese counterparts, but the two varieties can be used
interchangeably. Choose specimens that are firm and shiny. They
don't store well, so try to use them right away. Substitutes:
jicama (This is especially good in recipes that call for daikon to be grated.) OR young
turnip (for pickling) OR radish (not as hot) OR black radish (much more pungent) OR
pickled ginger (as a garnish) OR parsnips (in soups or stews) OR turnips (in
soups or stews)

horseradish (root) = German mustard Notes:
This is a very pungent brown root that's usually peeled and grated to make a
condiment for meats. Its intense flavor and aroma dissipate quickly when
exposed to air, so it should be grated just before serving or mixed with
something sour (like vinegar, lemon juice, or beet juice) to lock in the heat.
It's easiest to use a blender or food processor to grate it. Fresh
horseradish is surprisingly potent, so make sure your kitchen is well
ventilated, wear rubber gloves, and don't rub your eyes. Substitutes:
wasabi OR horseradish sauce (not as potent as freshly grated
horseradish, so use more.) OR black radish (salt, let stand for an hour, then
rinse if serving raw)

lotus root Notes: Slices of the lotus root have a beautiful pattern. The fresh version is available sporadically; if not, the canned version is almost as good. Rinse and drain before using.
Look for it in Asian markets. Substitutes: water chestnuts OR sunchokes OR jicama (This is cheaper, but has a less delicate flavor.)

parsley root = parsnip-rooted parsley =
turnip-rooted parsley = Hamburg parsley = Dutch parsley = heimischer = padrushka
Notes: This is hard to find in the United States, but
it's a popular root vegetable in Central Europe.Substitutes: celeriac OR carrots OR parsnips OR turnips
Notes: For more information, see the Wegman's Food
Market's page on Parsley
Root.

parsnip Notes: These
are like carrots, except that they're cream-colored and never served
raw. Northern
Europeans like to add them to stews, but they can also be puréed or
served as a side dish. Choose small, crisp
ones. Substitutes: carrot OR salsify OR turnip
OR celeriac OR parsley root OR sweet potato

radish Notes: With
their crisp texture and peppery flavor, raw radishes are great in salads
and on crudité platters. They can also be cut into attractive
garnishes. Select firm, fresh-looking radishes and store them in
your refrigerator for no more than a week. Substitutes:
daikon (slightly hotter) OR jicama (for
snacking)

rutabaga = Swede turnip = Swede = yellow turnip Pronunciation:
roo-tuh-BAY-guhNotes: Rutabagas look like turnips, only they're a
bit larger and have a yellow complexion. Use them just as you would
turnips. Substitutes: turnip (smaller, not as sweet; takes less time to cook)
OR celeriac OR kohlrabi

salsify = goatsbeard = oyster plant = vegetable
oyster Pronunciation: SAL-suh-fee OR SAL-suh-fie
Notes: When cooked, salsify has the taste and
texture of an artichoke heart. There are two types: white
salsify (pictured at left) and the more highly regarded black salsify = scorzonera = black
oyster plant = viper grass. After peeling salsify, put it into
acidulated water right away to prevent it from turning brown. Canned
salsify is a good substitute for fresh, but it's hard to find.Substitutes:
parsnip OR burdock OR Jerusalem artichoke OR artichoke heart OR
asparagus OR turnip OR carrot

turnip Notes: Turnips
can be roasted, boiled, steamed, or stir-fried. Select small turnips
that feel heavy for their size. Substitutes: rutabaga (larger and sweeter than
turnips; takes longer to cook) OR kohlrabi bulbs (similar flavor) OR black
radish (more pungent) OR celeriac OR parsnip OR carrot OR salsify OR daikon